Quality Assurance Supervisor - 3rd Shift

Position Summary The Quality Supervisor is responsible for overseeing all quality assurance and food safety activities during 3rd shift operations in a high-volume rolled dough manufacturing plant. This role ensures strict adherence to regulatory requirements, internal quality standards, customer specifications, and continuous improvement expectations. The supervisor directs and supports the QA team, verifies critical process controls, ensures consistent and compliant execution on the production floor, and confirms sanitation activities meet SSOPs, EMP requirements, and customer standards. This position requires a strong compliance mindset, exceptional attention to detail, data-driven decision‑making skills, and the ability to hold teams accountable to established standards. Responsibilities Quality & Food Safety Compliance Ensure all products meet regulatory, customer, and internal specifications for rolled dough and cookie dough production. Maintain compliance with FSMA, FDA, HACCP, GMPs, SOPs, CCP monitoring, Allergen Controls , and plant food safety programs. Oversee execution of quality checks, including dough temperature, weight, dimensions, sensory, packaging, label verification and sanitation verification/validation. Investigate process deviations, perform root‑cause analysis, and implement corrective and preventive actions (CAPA). Review batch records, sanitation records, and quality documentation for accuracy and completeness. Develop and deliver one‑point lessons on food safety and quality topics for Production and Quality teams to strengthen the site’s food safety culture. Leadership & Team Oversight Supervise, train, and coach QA technicians on 2nd and 3rd shift. Enforce quality expectations and hold team members accountable to standards and procedures. Provide clear, direct communication to cross‑functional teams and elevate issues when necessary. Process Control & Verification Confirm product is produced according to approved formulations and processing parameters for rolled dough and cookie dough. Verify metal detector checks, allergen changeovers, sanitation validations, and pre‑op inspections. Conduct regular line and internal audits, GMP walkthroughs, and documentation reviews to ensure accuracy and compliance. Data Management & Reporting Review production, quality, and testing data for trends or anomalies. Prepare detailed shift reports, non‑conformance documentation, and corrective action summaries. Contribute to continuous improvement initiatives focused on quality, yield, and process stability. Health & Safety Follow company safety policies and practices to foster a safe workplace and environment for ourselves and our co‑workers. Makes SAFETY a priority while carrying out daily activities. Maintains a safe, clean, and sanitary working environment always. Minimal Requirements Education and/or Experience: Bachelor’s degree in food science, Chemistry, Quality Assurance or other related field. 5 years of relevant quality assurance experience, preferably in food manufacturing either leading quality projects or overseeing quality teams is strongly desired. 7 years or more of Quality Assurance supervisory experience and/or experience with managing food safety audits (GFSI) may be considered in lieu of degree and experience notated above. Knowledge of SQF, HACCP microbiological and sanitation concepts. Experience with regulatory concepts (Kosher, Organic, RSPO, Non‑GMO, Gluten Free) is preferred. Proficient in use of Microsoft Office – Excel, Word, PowerPoint, & Outlook. Communication and Analytical Skills: Strong oral and written communication skills. Ability to make decisions and work independently with or without supervision. Ability to plan workload accordingly to team’s availability, production schedule, and any unexpected circumstances. Capability to escape food safety and quality issues to management team and assist in resolving issues. Must be organized, detail‑oriented, possess good troubleshooting skills, and be able to prioritize work effectively. Maintain regular and acceptable attendance, follow directions, and accept constructive criticism. #J-18808-Ljbffr